Ingredients:
For the Crust:
- 8 large sheets of graham crackers
- 3 tablespoons brown sugar
- 1/2 cup pecans
- 5 tablespoons unsalted butter, melted
For the Filling:
- 32 ounces cream cheese, softened to room temperature
- 1 cup sour cream (or substitute with plain Greek yogurt for a tangier flavor)
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
For the Pecan Topping:
- 1 1/2 cups pecans, roughly chopped
- 3 large eggs, beaten
- 1 jar (12.25 ounces) caramel ice cream topping
Instructions:
- Prepare the Oven and Pans:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Place a 9″x13″ baking pan filled halfway with water on the bottom rack of your oven. This will help maintain moisture during the baking process and prevent cracks.
- Position another rack just above the water bath, in the middle of the oven.
- Making the Crust:
- In a food processor, combine the graham crackers, pecans, and brown sugar. Pulse until the mixture becomes fine crumbs.
- Drizzle the melted butter over the crumbs and pulse again until everything is well combined.
- Firmly press this mixture into the bottom and slightly up the sides of a 10-inch springform pan to form a crust. Bake for 5 minutes, then remove from the oven and set aside to cool slightly.
- Preparing the Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy.
- Add the sour cream, brown sugar, and vanilla extract. Continue to beat until the mixture is completely combined and smooth, scraping down the sides of the bowl as necessary.
- Add the eggs one at a time, fully incorporating each before adding the next. Pour this cream cheese mixture into the cooled crust.
- Assemble the Pecan Topping:
- Evenly sprinkle the chopped pecans over the cream cheese filling.
- In a separate bowl, whisk the eggs thoroughly. Then, whisk in the caramel ice cream topping until smooth.
- Carefully pour this mixture over the pecans, ensuring it spreads evenly.
- Baking:
- Place the springform pan on a large, foil-lined baking sheet to catch any drips.
- Bake in the preheated oven for 60 to 70 minutes, or until the center of the cheesecake is set but still slightly jiggly.
- Turn off the oven, open the door slightly, and allow the cheesecake to cool in the oven for 1 to 2 hours to prevent sudden temperature changes that can cause cracking.
- Cooling and Serving:
- After cooling in the oven, remove the cheesecake and let it cool to room temperature on a wire rack.
- Refrigerate the cheesecake for at least 2 hours, or preferably overnight, which allows it to set completely.
- Before serving, run a knife around the edges of the cheesecake to loosen it from the pan. Carefully remove the springform ring.
- If desired, top with additional pecans and a drizzle of caramel topping for extra flavor and presentation.
- Enjoy your lusciously rich and decadent Brown Sugar Pecan Pie Cheesecake!